In a dry skillet over medium heat, toast the dried guajillo, ancho, and pasilla chilis for 2-3 minutes until fragrant. Remove stems and seeds, then soak in hot water for 20 minutes.

Drain the soaked chilis and blend in a food processor with garlic, onion, Roma tomatoes, cumin, oregano, and cinnamon until smooth.

In a large pot, heat olive oil over medium heat. Add the beef chuck roast, searing for 5-7 minutes until browned on all sides.

Pour the chili paste over the seared beef, stirring to coat. Add beef broth and apple cider vinegar, bringing to a gentle simmer.

Cover the pot and reduce heat to low. Slow-cook for 2.5 to 3 hours, stirring occasionally until the meat is fork-tender.

Remove the beef from the pot and shred it using two forks. Return it to the pot, mixing with the sauce.

Warm the corn tortillas and serve the shredded beef in each tortilla, garnished with chopped cilantro and lime.